In 2004, restaurateur Filippo Rizzo purchased an old vineyard of Nero d’Avola, his first step ‘to make my passion my job.”  15 vintages later with 6 hectares under vine he smiles humbly and tells us “now, I begin to learn.”  Filippo is a dyed-in-the-wool neotraditionalist, honoring the Catanian highlands through traditional olive oil and wine.  “I use the same technique that I used in the restaurant to make a good plate; you need good ingredients ” and with the right raw material you can “work simple and clean in the cellar. We don’t need a lot of technique.”  These are wines that are proud and extroverted but never boastful, made with old-fashioned methods and genuine handwork celebrating the charms of the Sicilian highlands.




A local synonym for the Frappato variety of Sicilian fame.  Fermented without temperature control in plastic 'tini' and aged in concrete tanks.



This wine is a youthful celebration of Nero d'Avola and Frappato built on a base of skin fermented Zibibo.  Pressed after 3-4 hours maceration and aged in concrete tankes.



Vermintino done as a form of 'enriched white' with 3-4 days maceration before press.  Aged in a mix of concrete and tronconic, wooden barrel.  



This is the quintessential Lamoresca wine, a classic blend of Frappato and Nero d'Avola supported by a tiny percentage of Grenache.  The Nero d'Avola is aged in tronconic wooden barrel and the rest is in concrete.   



Etna's famed Narello Mascalese planted a few years back on Filippo's farm from cuttings from one of Frank Cornelissen's legendary vineyards.